Carrot Apple Muffins

READY IN: 45mins
Recipe by ratherbeswimmin

A wonderful textured muffin that is a welcome breakfast delight.

Top Review by annlouise

Scrumptious way to use up those carrots and apples that are getting too old! I used 3/4 whole wheat pastry flour and 1/4 unbleached white. I used 3/4 sucanat and 1/4 granulated sugar. I only peeled my apples because they were wrinkly, but otherwise would have left the peel on. I had raisins, walnuts, and only unsweetened coconut, but even my sweet tooth thought that was sweet enough.

Ingredients Nutrition


  1. Topping: in a small bowl, add sugar and cinnamon; stir to combine; set aside.
  2. Muffins: Add the first 5 ingredients to a mixing bowl; stir to combine.
  3. Add in carrots, apple, hazelnuts, currants/raisins, and coconut; stir to combine.
  4. In another bowl, add oil, eggs, and vanilla; whisk to combine.
  5. Add the dry ingredients to the liquid ingredients; stir just until moistened (do not overmix).
  6. Pour batter into muffin cups that have been lightly buttered or sprayed with non-stick cooking spray.
  7. Sprinkle topping mixture over batter.
  8. Bake at 400° 20-25 minutes or until golden and pick comes out clean.
  9. Let pan cool on wire rack before turning muffins out of pan.

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